Close
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Active Time:20 minsTotal Time:2 hrs 10 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:8
Servings:
8
Cook Mode(Keep screen awake)Ingredients3slicescenter-cut bacon, chopped (about 1/3 cup)1 1/2cupschoppedyellow onion5ouncesfrozen chopped spinach, thawed and squeezed dry8ouncescrustywhole-wheat sourdough bread, cubed (1-inch; about 4 cups)3/4cupshredded sharp Cheddar cheese, divided1 1/2cupshalf-and-half5largeeggs2tablespoonsDijon mustard1/2teaspoonground pepper1/4teaspoonground nutmeg1/8teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
3slicescenter-cut bacon, chopped (about 1/3 cup)
1 1/2cupschoppedyellow onion
5ouncesfrozen chopped spinach, thawed and squeezed dry
8ouncescrustywhole-wheat sourdough bread, cubed (1-inch; about 4 cups)
3/4cupshredded sharp Cheddar cheese, divided
1 1/2cupshalf-and-half
5largeeggs
2tablespoonsDijon mustard
1/2teaspoonground pepper
1/4teaspoonground nutmeg
1/8teaspoonsalt
Directions
Coat a 2-quart baking dish with cooking spray. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper-towel-lined plate, leaving the drippings in the pan.
Add onion to the drippings in the pan; cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Remove from heat and stir in spinach.
Layer half the bread cubes in the prepared baking dish. Top with half of the spinach mixture and 1/4 cup cheese. Repeat the layering with the remaining bread, spinach mixture and 1/2 cup cheese.
Whisk half-and-half, eggs, mustard, pepper, nutmeg and salt together in a large bowl. Pour the egg mixture over the bread mixture; top with the reserved bacon. Cover and refrigerate for at least 1 hour or up to 12 hours.
Remove the strata from the refrigerator. Preheat oven to 350°F. Bake the strata, uncovered, until puffed and golden brown all over, 40 to 45 minutes. Let stand for 10 minutes before serving.
To make aheadPrepare through Step 4 and refrigerate for up to 12 hours.
To make ahead
Prepare through Step 4 and refrigerate for up to 12 hours.
Nutrition InformationServing Size: about 1 cupCalories 249, Fat 13g, Saturated Fat 7g, Cholesterol 146mg, Carbohydrates 19g, Total Sugars 5g, Added Sugars 0g, Protein 13g, Fiber 3g, Sodium 455mg, Potassium 282mg
Nutrition Information
Serving Size: about 1 cupCalories 249, Fat 13g, Saturated Fat 7g, Cholesterol 146mg, Carbohydrates 19g, Total Sugars 5g, Added Sugars 0g, Protein 13g, Fiber 3g, Sodium 455mg, Potassium 282mg
Serving Size: about 1 cup
Calories 249, Fat 13g, Saturated Fat 7g, Cholesterol 146mg, Carbohydrates 19g, Total Sugars 5g, Added Sugars 0g, Protein 13g, Fiber 3g, Sodium 455mg, Potassium 282mg
Frequently Asked Questions
Like eggs, cheese has also had a bad reputation regarding its fat content. And, also like eggs, the type of saturated fat in cheese is probably not as unhealthy as other types.Cheese provides protein, calcium and other micronutrients. It even contributes gut-healthy probiotics. Some types of cheese can be high in sodium, so chooselower-sodium varietieswhen possible.
A strata is a type of breakfast casserole that’s essentially a savory bread pudding. It’s often assembled the night before, so the egg and milk get a chance to soak into the bread before it’s baked the following morning. The result looks almost like a soufflé, so be prepared for it to rise while baking and perhaps deflate a little when it’s out of the oven.
Center-cut bacon comes packaged with the fatty ends removed, whereas regular bacon still has them. Center-cut bacon is typically priced the same as regular bacon, so it’s up to your preference. Find center-cut bacon alongside regular bacon in the refrigerator aisle of your supermarket.
Absolutely. Assemble the strata the night before and keep it in the refrigerator. This will allow the bread to soak up the eggs and other flavorful ingredients. All you have to do is pop it in the oven the following day, making breakfast a cinch. If you have any leftovers, they’ll keep in an airtight container in the fridge for three to four days. You can also freeze cooked strata whole or sliced into manageable portions in freezer-safe bags for about three months.
EatingWell.com, March 2024
Rate ItPrint
